Slow Cooker Summer Chicken Chili

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

Heat Scale
Submit Recipe

Ingredients:

8 ounces tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
10 ounces frozen corn
1 medium onion, diced
1 green pepper, diced
1 clove garlic, minced
1 jalapeno, seeds removed, finely diced
2 pounds tomatoes, roughly chopped
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
Salt and pepper, to taste
2 large, boneless, skinless chicken breasts (about 1 pound total)

Instructions:

Combine all ingredients except for the chicken breasts in the basin of a large slow cooker.

Place chicken breasts on top and close slow cooker. Cook on high for 4-6 hours or low for 8-10. 30 minutes before serving, remove chicken and shred using two forks. Return to chili and stir well.

Serves 8-10.

From backtoherroots.com